Tips for Using This Book

Table of Contents Tips for Using This Book.3 Applesauce Oatmeal Cookies...4 Rhubarb Jam Cookies...5 Frosted Orange Cookies.6 Coffee Cookies..7 Tea Infused Apple Oatmeal Cookies..8 Brandied Chocolate Chip Cookies...9 Chai Spice Drop Cookies..10 Pumpkin Coconut Macaroons.11 Lavender Cornmeal Cookies.12 Chocolate Cheesecake Cookies..13 Vinegar Cookies.14 Granola Cookies.15 Frosted Chocolate Red Wine Cookies.16 About the Author..17 Cookies are happy, because that is their job. Making those you know, and don't know happy. They tell people you care. ~Brent M. Jones 2

Tips for Using This Book Cooking & Baking Tips I know, I know, you already know how to cook and bake and don t really need any help beyond the recipes. For the most part, if you have basic cooking / baking skills and can follow a recipe you re right, you don t need much other help; however, there are a few things you should know: Always use real, natural ingredients. All of these recipes were tested with such ingredients no artificial flavorings, no chemicals, etc. Using the most flavorful natural and fresh ingredients will give you the best results. Unless you re a vegan or baking for someone with a dairy allergy use butter, real butter not margarine, not vegetable shortening, butter. Ok? To make recipes gluten-free simply use your preferred gluten-free flour blend I know most of the chef cookbooks advise using unsalted butter and while that is great, in my experience salted butter is cheaper and goes on sale more often, so I use salted butter and avoid adding other salt to the recipe. If you re using salted butter in the following recipes, you may want to cut out or reduce the amount of added salt. 3

APPLESAUCE OATMEAL COOKIES 1 ¾ Cups Rolled Oats 1 ½ Cups Flour 1 teaspoon Baking Powder 1 teaspoon Baking soda 1 teaspoon Ground Cinnamon ½ teaspoon Ground Nutmeg ½ Cup Butter, softened ½ Cup Brown Sugar, packed ¼ Cup Granulated Sugar 1 Egg ¾ Cup Unsweetened Applesauce Filling ½ Cup Applesauce 1 teaspoon Cornstarch Icing 6 Tablespoons Butter ½ Cup Milk 1 Cup Brown Sugar 2 teaspoons Vanilla Extract 2 ½ Cups Powdered Sugar Preheat oven to 375 degrees. Grease cookie sheets or line with parchment paper. Make the filling by combing the applesauce and cornstarch in a small bowl, mixing until smooth. Set aside. Cookies: Whisk together the oats, flour, baking powder, baking soda, cinnamon, and nutmeg. Set aside. Cream together the butter, brown sugar, and granulated sugar until light and fluffy. Add the egg and applesauce. Mix until incorporated. Gradually add the flour mixture to the butter mixture until all is thoroughly combined and a soft dough forms. Drop the dough by Tablespoons full onto prepared cookie sheets, 2 inches apart. Make an indentation in the center of each cookie with a teaspoon or your thumb. Fill that indentation with ¼ teaspoon of the applesauce filling. Bake the cookies in the preheated oven 8-10 minutes or until edges are golden brown. Remove to wire racks to cool completely before icing. Icing: Combine the butter, milk, and brown sugar in a small saucepan and bring to a boil. Allow to simmer just 2-3 minutes until sugar is completely melted. Remove from heat and stir in the vanilla extract. Cool to room temperature. Beat the cooled mixture and powdered sugar together to form a thin icing. Drizzle or spread the icing over cooled cookies. 4

Rhubarb jam cookies 1 Cup Butter, softened ¼ Cup Sugar 1 Egg ½ Cup Rhubarb Jam 1/3 Cup Mint, chopped (1/4 ounce by weight) 2 1/3 Cups All-Purpose Flour 1 teaspoon Baking Soda Preheat oven to 350 degrees. Line cookie sheets with parchment paper or silicone baking sheet. Whisk together the flour and baking soda. Set aside. Cream together the butter, sugar, and mint until light and fluffy. Add the egg and beat until combined. Pour in the rhubarb jam and mix thoroughly. Scrap down the sides of the bowl. Add the flour mixture and stir until combined. Drop by Tablespoons full onto prepared baking sheets. Bake in preheated oven for 13-15 minutes or until golden brown. Cool on wire racks. Note: Substitute any jam flavor desired any berry jam would be particularly good in these cookies. 5

FROSTED ORANGE COOKIES Cookies: 6 Tablespoons Butter, softened ⅔ Cup Brown Sugar, packed 1 Egg ¼ Cup Orange Juice Grated Zest of 1 Orange 1 ⅓ Cup Flour ¼ teaspoon Baking Soda ¾ teaspoon Baking Powder Frosting 2 Cups Powdered Sugar 1 Tablespoon Butter, melted ¼ Cup Orange Juice Grated Zest of 1 Orange Preheat oven to 350 degrees. Line cookie sheets with parchment paper or silicone baking sheet. Whisk together the flour, baking powder, and baking soda. Set aside. Cream together the butter, orange zest, and sugar until light in fluffy. Beat in the egg until thoroughly combined. Add half of the orange juice and half of the flour mixture. Mix well and add the remaining juice and flour mixture. Stir until thoroughly combined. Drop by Tablespoonsful onto prepared baking sheets. Bake in preheated oven for 10 minutes, until edges are golden brown. Remove cookies to wire rack to cool completely. Frosting: Mix all the ingredients together until smooth and creamy. Let sit for 10 minutes to thicken slightly. Spread on cooled cookies. 6

COFFEE COOKIES ½ Cup Butter, Softened ½ Cup Brown Sugar, packed ½ Cup Sugar 1 Egg 1 ½ teaspoon Vanilla Extract 1 Tablespoon Milk 2 Cups Flour ½ teaspoon Salt ¼ teaspoon Baking Soda ¼ teaspoon Baking Powder 2 Tablespoons Instant Espresso Powder Preheat oven to 400 degrees. Line cookie sheets with parchment paper. Sift together the flour, salt, baking soda, baking powder, and espresso powder. Set aside. Cream together the butter and sugars until light and fluffy. Beat in the egg, vanilla extract, and milk until thoroughly combined. Fold the dry ingredients into the butter mixture and stir until uniform. Shape the dough into walnut sized balls between the palms of the hands. Place the balls onto the parchment paper and flatten with a flat bottom glass to about 1/8 thick. Leave at least 2 between each cookie, these spread quite a bit. Bake in the preheated oven for 8 to 10 minutes or until golden. Cool on wire racks. 7

TEA INFUSED APPLE OATMEAL COOKIES ½ Cup Dried Apples, Chopped (sometimes it's easier to snip with scissors) 1 Cup Strong Black Tea ⅓ Cup Butter 1 ½ Cups Sugar 1 teaspoon Vanilla Extract 2 ½ Cups Flour ½ teaspoon Baking Powder 1 teaspoon Baking Soda 1 teaspoon Ground Cinnamon ½ teaspoon Ground Cloves ½ teaspoon Ground Ginger 1 teaspoon Salt 2 Cups Rolled Oats ½ Cup Walnuts, Chopped In a saucepan combine the dried apples and tea. Simmer over low heat for 10 minutes. Strain, reserving the liquid. Allow to cool. Preheat oven to 350 degrees. Whisk together the flour, baking powder, baking soda, salt, and spices. Set aside. Cream together the coconut oil and sugar. Add the vanilla extract and 1/2 cup of the cooled tea and apple infused liquid. Mix until incorporated. Beat in the flour mixture until thoroughly combined. Fold in the oats, walnuts and apple bits, mixing well. Drop by tablespoonfuls onto baking sheets. Flatten slightly with the palm of hand. Bake in preheated oven for 10 to 12 minutes or until edges are golden brown. Remove from cookie sheets and cool completely on wire racks. 8

BRANDIED CHOCOLATE CHIP COOKIES Preheat oven to 350 degrees. Grease cookie sheets. 1 Cup Butter, softened 1 Cup Brown Sugar 1 Cup Sugar 1 Cup Milk Chocolate Chips 4 Cups Unbleached Flour 1 teaspoon Baking Powder ½ teaspoon Salt 1 ½ Cups Brandy 1 Cup finely chopped Nuts Additional chocolate and/or powdered sugar for finishing, if desired. Sift together the baking powder, salt, and flour. Set aside. Cream together the butter, brown sugar, and sugar until light and fluffy. Alternate adding the brandy and flour, slowly to avoid splashing, until everything is incorporated. Fold in the milk chocolate chips and nuts. Drop by spoonfuls onto baking sheets and bake for 12 to 15 minutes in the preheated oven. The cookies will be slightly browned along the bottom edge and set when done. Allow to cool on pans for 2 minutes before removing to cool completely on a wire rack. If desired, roll the cookies in additional powdered sugar while still slightly warm. When they are completely cool, drizzle with additional melted chocolate. Allow the chocolate to harden completely before packaging for gift giving. 9

CHAI SPICE DROP COOKIES ½ Cup Butter, softened ⅔ Cup Brown Sugar, packed 1 Egg ⅓ Cup Sour Cream 1 teaspoon Vanilla Extract 1 Cup all-purpose Flour 1 Cup Whole Wheat Flour ¾ teaspoon Baking Soda ¾ teaspoon Baking Powder ½ teaspoon Ground Cinnamon ¼ teaspoon Ground Cardamom ¼ teaspoon Ground Ginger ¼ teaspoon Ground Nutmeg Pinch of Ground Black Pepper Preheat oven to 375 degrees. Grease cookie sheets or line with parchment paper / silicone baking sheets. Sift together the flours, baking soda, baking powder, and ground spices. Set aside. Cream together the butter and brown sugar until light and fluffy. Beat in the egg, vanilla extract, and sour cream until everything is thoroughly combined. Slowly add the sifted flour mixture to the butter mixture and beat on a low speed until a soft cookie dough forms. Drop the dough by Tablespoons full onto prepared cookie sheets about 2 inches apart. Bake in preheated oven for 8 to 10 minutes or until edges are lightly browned. Allow to cool completely on a wire rack before storing in an airtight container. 10

PUMPKIN COCONUT MACAROONS Preheat oven to 350 degrees Fahrenheit. 1 Cup Pumpkin Puree ⅓ Cup Maple Syrup 3 Cups Shredded, Unsweetened Coconut ⅔ Cup Tapioca or Arrowroot Starch ¼ teaspoon Salt Melted chocolate for dipping, optional Line a cookie sheet with parchment paper or a silicone baking mat. In a large bowl, whisk together the coconut, starch, and salt. Set aside. In a small bowl, whisk together the maple syrup and pumpkin until emulsified. Pour the wet ingredients into the dry and mix well. It will seem a little stiff. Form the batter into tight balls between the palm, or pack into a cookie scoop before placing on prepared baking sheet. The macaroons don't spread, feel free to place them close together on the pan. Bake in the preheated oven for 18 to 20 minutes or until edges are golden. Remove to a wire rack to cool completely. Dip the bottoms of cookies in melted chocolate and allow to harden on parchment paper, if desired. 11

LAVENDER CORNMEAL COOKIES ½ Cup Butter, softened ½ Cup Sugar ½ teaspoon Vanilla Extract 1 Egg ¾ Cup Flour ¾ Cup Cornmeal ¼ teaspoon Salt 2 TBSP Dried Lavender Buds Preheat oven to 325. Line a cookie sheet with parchment paper or silicone baking sheet. Whisk together the flour, cornmeal, and salt. Set aside. Cream together the butter and sugar until light and fluffy. Add the egg and vanilla, mix until thoroughly combined. Add the dry ingredients to the butter and mix well. Fold in the lavender buds. Using a cookie scoop drop the cookies about 2" apart on prepare baking sheets. Flatten each cookie with a glass dipped in sugar to prevent sticking. Bake in preheated oven for 20 minutes or until lightly browned. Cool on wire racks before devouring. 12

CHOCOLATE CHEESECAKE COOKIES ½ Cup Salted Butter, softened 8 ounces cream cheese, softened 1 Cup Brown Sugar, packed 2 Eggs 2 teaspoons Vanilla Extract 1 Cup All Purpose Flour ½ teaspoon Baking Powder ½ teaspoon Baking Soda ½ Cup Cocoa Powder Preheat oven to 350 degrees. Line cookie sheets with parchment paper or silicone baking mat. Sift together flour, cocoa powder, baking powder, baking soda. Set aside. Cream together the butter and cream cheese. Add sugar and cream until fluffy. Beat in the eggs and vanilla until thoroughly combined. Slowly add the flour mixture until combined. Drop by heaping tablespoonfuls onto cookie sheets. Bake in preheated oven for 15 to 18 minutes. Cool on wire racks 13

VINEGAR COOKIES 2 Cups All-Purpose Flour 1 teaspoon Baking Soda ½ teaspoon Salt ⅔ Cup Brown Sugar, packed ⅓ Cup Butter, melted ¼ Cup Infused Vinegar 1 Egg Melted Chocolate for glaze, optional Preheat oven to 350 degrees. Line cookie sheets with parchment paper or silicone baking mats. Whisk together the flour, baking powder, salt, and lemon zest. Set aside. Whisk together the brown sugar, melted butter, lemon juice, and egg until thoroughly combined. Pour the wet ingredients into the dry and mix completely. Drop the dough by large spoonfuls (or a #40 cookie scoop) onto the prepared trays. Space at least 2" apart. Bake the cookies in the preheated oven for 10-12 minutes or until edges are golden. Cool on wire racks. Glaze with melted chocolate, if desired. 14

GRANOLA COOKIES 1 Cup Butter, softened ½ Cup Sugar ¼ Cup Brown Sugar, packed 2 Eggs 1 teaspoon Vanilla Extract 2 Cups All-Purpose Flour 1 teaspoon Baking Soda ½ teaspoon Baking Powder 2 Cups Granola 1 Cup Chocolate Chips Preheat oven to 350 degrees. Line cookie sheets with parchment paper or silicone baking mats. Sift together the flour, baking soda, and baking powder. Set aside. Cream the butter, sugar, and brown sugar until light and fluffy. Add the eggs and vanilla extract. Beat well. Add the flour mixture, mixing until incorporated. Add the granola and chocolate chips, mixing until thoroughly combined. Drop by Tablespoonfuls onto prepared baking sheets. Bake in preheated oven for 12-15 minutes or until edges are browned. Cool completely on wire racks. 15

CHOCOLATE RED WINE COOKIES ¾ Cup Butter, softened ½ Cup Sugar ⅔ Cup Red Wine 1 Egg 2 Cups All-Purpose Flour ½ Cup Cocoa Powder 1 teaspoon Baking Soda Frosting: 1 ¾ Cups Powdered Sugar ¼ Cup Butter, softened 2 Tablespoons Red Wine Preheat the oven to 350 degrees. Line cookie sheets with parchment paper or silicone baking sheets. Cookies: Sift together the flour, cocoa, and baking soda. Set aside. Cream together the butter and sugar, until light and fluffy. Beat in the egg until the thoroughly combined. Alternate mixing in the red wine and sifted flour until everything is thoroughly mixed. Drop tablespoons of dough onto parchment lined baking sheets. Bake in preheated oven for 13-15 minutes, until set and bottoms are lightly browned. Remove to wire racks to cool completely. Frosting: Cream together the powdered sugar and butter, add the red wine and beat until creamy. Spread the frosting onto cooled cookies and decorate, if desired. 16

About the Author: Kathie N. Lapcevic Taught by her grandmothers when she had to stand on a chair to reach the counters, Kathie is a lifelong baker and home cook. More than just the basics of making food, her grandmothers taught her how food can be healing and uplifting, traditions Kathie carries on to this day. Kathie lives in northwest Montana with her soulmate Jeff. They garden, raise cats, use worms for composting, preserve food, and spend much time outside. You can read about her seasonal and simple living adventures at Homespun Seasonal Living. Other Books by Kathie Lapcevic Homemade Gifts from the Kitchen - A collection of 60 sweet & savory recipes perfect for gift giving. Each recipe includes ideas for every possible occasion. The Fiercely D.I.Y. Guide to Jams, Jellies, & Fruit Butters - Learn to make to fruit spreads that turn out well every time and get inspired recipes. Available in e-book and booklet forms. The Fiercely D.I.Y. Guide to Seasonal Living - A 12-week workbook designed to inspire a life lived closed with the natural rhythm of the earth with journal prompts, recipes, projects, & more. 17